1    Full Cut Round Steak *
3/4 c  Catsup
1/3 c  Chil Sauce
1/4 c  Brown Sugar
1/4 c  Wine Vinegar
2 tb Steak Sauce
1/2 ts Cumin
1/2 ts Chili Powder
1 ts Meat Tenderizer
1/2 ts Salt
1/2 ts Pepper
3/4 c  Shredded Cheddar Cheese
1/4 c  Whole Kernal Corn
1/4 c  Chopped Green Pepper
1/4 c  Chopped Pitted Ripe Olives
1/2 c  Unbleached All-purpose Flour
3 tb Cooking Oil
1/4 c  Water
1/4 c  Shredded Cheddar Cheese
2 tb Sliced Pitted Ripe Olives
3    Tomato Roses
Green Pepper Slices

* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to
2 1/2 lbs.
~– Combine catsup, chili sauce, brown sugar, wine vinegar,
steak sauce, cumin and chil powder in small saucepan; cook slowly 20
minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer,
salt and pepper and pound with mallet. Brush top of steak with 1/2 cup
barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green
pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak
tightly and tie with string. Dredge steak roll in flour, brown lightly in
cooking oil in electric frying pan. Pour remaining barbecue sauce and
water over steak. Cover tightly and cook slowly for 1 1/2 hours or until
meat is tender. During last 5 minutes of cooking time, remove strings and
sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced
ripe olives. Place steak roll on warm serving platter. Granish with tomato
roses. Place green pepper slices around roses for leaf effect. Serve
remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3
tomatoes, pare each with a very sharp knife, starting at the rounded top
and conginuing in a circular manner around the tomato to obtain a strip of
peel approximately 10 inches long and 1 inch wide. (Pare off only the
skin.) Wrap one end of one strip around tip of index finger. Continue
wrapping, forming the petals of a rose. Gently lift tomato rose from
finger tip to serving paltter. Repeat for other roses.